ROAST BEEF-POTATO HASH
The convenience of frozen hash brown potatoes gives this recipe a jumpstart to creating a golden crisp potato cake that's finished like an open-faced sandwich with roast beef and melty cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, 3/4 teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds.
- Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 986 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 24 grams, Sugar 4 grams
TRADITIONAL ROAST BEEF HASH
Traditional roast beef hash! Cooked beef, ground through a meat grinder with onions and potatoes and then fried.
Provided by Elise Bauer
Categories Dinner Quick and Easy Beef Beef Roast Hash
Time 30m
Yield 1 pan
Number Of Ingredients 6
Steps:
- Grind the beef, potatoes, and onions together: Take approximately equal proportions of beef, potatoes, and onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground. If you don't have a meat grinder, you can pulse a few times in a food processor, or finely chop by hand.
SHREDDED BEEF AND HASH BROWN HASH
This is another favorite way of mine to use up leftover pot roast.
Provided by Lynn Socko
Categories Roasts
Time 1h
Number Of Ingredients 9
Steps:
- 1. Scrub potatoes and cut in half. Place i a bowl of water and soak as long as possible before cooking. This will release a lot of starch. Cook in skillet or on griddle till browned.
- 2. Chop or shred leftover roast. Slice onion and chop pepper. You can use bell, anaheim, jalapeno or poblano. Cook onion and bell pepper in a couple tablespoons of olive oil till tender, add in beef, stock and spices, stir till warmed. Mix hash browns in with beef mixture.
- 3. Serve has over bread, toast or rolls with your favorite eggs.
LEFTOVER ROAST BEEF HASH
Our family always has leftover roast beef and this recipe is a great way to finish it up!
Provided by IVPLAY
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 37m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
- Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
- Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
- Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 23.8 g, Cholesterol 18.1 mg, Fat 3.6 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 0.9 g, Sodium 389.8 mg, Sugar 3.2 g
POT ROAST HASH
Steps:
- In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks. In a large skillet, cook potatoes according to package directions; stir in shredded beef. Using a slotted spoon, add vegetables from slow cooker to skillet; heat through. Discard cooking juices., For eggs, in another skillet, heat 1 tablespoon butter over medium-high heat. Break five eggs, one at a time, into pan. Sprinkle with half of the salt and pepper. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Repeat with remaining butter, eggs, salt and pepper. Serve eggs over hash; sprinkle with chives. Freeze option: Place shredded pot roast and vegetables in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan.
Nutrition Facts : Calories 429 calories, Fat 24g fat (8g saturated fat), Cholesterol 281mg cholesterol, Sodium 306mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
MOM'S ROAST BEEF HASH
This was often served on Monday for supper after we had roast beef for Sunday dinner. Mom would extend it with more potatoes if there was not a lot of beef left.
Provided by Kathie Carr
Categories Roasts
Time 15m
Number Of Ingredients 8
Steps:
- 1. In large skillet, cook onion and shredded beef in butter until onion is tender crisp and beef is just a bit crispy. Add remaining ingredients except milk and gravy. Whisk milk and gravy together until smooth. Add to skillet. (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
- 2. Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done. The liquid should be absorbed. NOTE: If you have leftover potatoes you can use cooked potatoes. Just reduce liquid by 1/2 cup and reduce final cooking time to merely heating the dish completely before serving.
CORNED OR ROAST BEEF HASH
A very flavorful hash, and a great way to use up left over roast beef or corned beef. This recipe is based on a recipe from the Julia Child & Company cookbook printed in 1978.
Provided by PanNan
Categories Roast Beef
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
- Saute the onions, stirring frequently for about 6 minutes, or until tender.
- Raise heat to medium high, and brown the onions for a few minutes.
- Lower heat, and blend in the flour to make a paste.
- (Might have to add a little more butter if it's too dry).
- Stir and cook for 2 minutes.
- Blend in the beef liquid (broth or gravy), and bring to a boil.
- Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
- Blend in the cream.
- Press the hash down firmly with the flat of a spatula.
- Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
- Cook slowly for 15 minutes, or until it has crusted on the bottom.
- Stir it to mix some of the crust into the hash.
- If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
- Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
- The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
- Do not stir this last crust into the hash.
- Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
- Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.
Nutrition Facts : Calories 1284.3, Fat 122.8, SaturatedFat 52.1, Cholesterol 186.5, Sodium 310.1, Carbohydrate 28.7, Fiber 3.9, Sugar 4.5, Protein 16.7
TENDER ROAST BEEF HASH
Make and share this Tender Roast Beef Hash recipe from Food.com.
Provided by DrGaellon
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes, roast beef, onion, bell pepper, thyme and ground pepper in bowl; toss to blend well.
- Heat oil in heavy medium skillet over medium heat.
- Add potato mixture; press to flatten with spatula. Cover and cook until bottom begins to crisp, about 5 minutes.
- Using metal spatula, turn over browned bottom in sections. Cook uncovered until hash is thoroughly flecked with brown bits and onion and bell pepper are tender, turning over browned bottom in sections 2 more times, about 10 minutes longer. Divide between plates and serve.
Nutrition Facts : Calories 408.7, Fat 17.5, SaturatedFat 4.1, Cholesterol 60.4, Sodium 60.4, Carbohydrate 37.5, Fiber 5.3, Sugar 3.4, Protein 27.1
ELLEN'S ROAST BEEF HASH
This recipe is made up of leftovers and it's more yummy that way than with fresh ingredients. This is the way my mother made it.
Provided by Ellen Bales
Categories Roasts
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a large saucepan, combine first three ingredients and heat over low-medium heat.
- 2. In a skillet, saute onion and green pepper (if using) in 1 Tbsp. butter over low-medium heat until tender.
- 3. Add onion/pepper mixture to the saucepan and combine well. Continue cooking until heated through.
- 4. Serve with a green salad and rolls.
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